Egg Muffins

Need an easy, grab-n-go breakfast? These are perfect to make ahead so they are ready to grab and heat up to eat. They also make a great protein filled snack.

Egg Muffins
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Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

Approximately 12 muffins

Egg Muffins

These egg muffins are a great way to get everything you could want in an omelette, but in one little package. Great for snacking or an easy breakfast. Mix up the added ingredients/veggies to create your own egg muffins.

Ingredients

  • 2-3 cups spinach
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cup grated cheddar cheese
  • 6 slices bacon, cooked, and chopped
  • 8 eggs
  • 1/4 cup milk
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Dash of cayenne pepper (optional)
  • Salsa to top it off (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Either grease muffin tin, or add paper muffin cups to pan.
  3. Over medium-low heat, in a large frying pan, saute the onions and bell pepper in the olive oil for about 8 minutes. Add the spinach and cook until wilted. Remove and let cool.
  4. In a large bowl, beat the eggs with the milk.
  5. Add the salt and pepper.
  6. Add the bacon, spinach, onion, pepper and cheese. Stir to combine.
  7. Distribute egg mixture between muffin cups, filling 3/4 of each cup.
  8. Bake for about 15 minutes.
  9. Remove from oven and let cool slightly.
  10. Remove egg muffins from tin.
  11. Serve...or refrigerate for grab-n-go egg muffins.
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Morning Glory Muffins

These are definitely some hearty muffins. Packed full of healthy ingredients, these make a great start to your day with a cup-a-joe, or glass of milk.

Morning Glory Muffins
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Prep Time: 30 minutes

Cook Time: 20 minutes

1 hour

12-18 muffins

Morning Glory Muffins

Dense, hearty, flavorful, nutrient packed. Excellent mid-day snack, or morning breakfast.

Ingredients

  • 3/4 cup shredded coconut, toasted
  • 1/2 cup walnuts, toasted
  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 cups crushed pineapple (from a can)
  • 1 Gala apple, peeled, cored, grated
  • 1 stick butter, melted
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded carrots (2-3 medium)
  • 1 cup golden raisins

Instructions

  1. Heat oven to 350 degrees F, and grease muffin pan.
  2. In a food processor, blend walnuts and coconut until finely ground.
  3. Add the flour, sugar, baking soda, baking powder, cinnamon, and salt. Pulse until combined. Transfer to large mixing bowl.
  4. Place pineapple and shredded apple in a fine-mesh strainer (do in batches if necessary), and place over a liquid measuring cup. Press the fruit to squeeze the liquid until fruit is somewhat dry. You should have about 1 cup of liquid.
  5. Bring juice to a boil in a large skillet over medium-high heat, and cook until reduced to 1/4 cup (about 5 minutes). Transfer to small bowl and et cool slightly.
  6. Add butter, vanilla extract and eggs to the juice and whisk together.
  7. Stir wet mix into dry flour mix until combined.
  8. Add the pineapple, apple, carrots, and raisins. Stir until combined.
  9. Divide batter into muffin cups.
  10. Bake for about 20-25 minutes, or until toothpick inserted comes out clean.
  11. Cool in tin for 10 minutes, then remove and let cool on wire rack.
  12. Serve! Goes great with butter or cream cheese spread as well (or nothing).
  13. Store in ziplock bag or airtight container for up to 4 days.
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Spiced Carrot & Zucchini Bread

Cinnamon, ginger, cardamon, and orange zest compliment and add to this carrot/zucchini bread recipe. Great with coffee in the morning!

Spiced Carrot & Zucchini Bread
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Prep Time: 20 minutes

Cook Time: 1 hour

1 hour, 30 minutes

2 loaf pans

Spiced Carrot & Zucchini Bread

This is not your ordinary carrot and zucchini bread. With the added spices, this bread is kicked-up a notch, and makes an excellent breakfast along-side your morning coffee, or a delicious dessert with a scoop of vanilla ice cream, or a glass of milk. You decide.

Ingredients

  • 3 cups unbleached all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable or coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • Grated zest of 1 orange
  • 1 1/4 cups grated carrots
  • 1 1/4 cups grated zucchini

Instructions

  1. Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
  2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
  3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter had blended well.
  4. Beat in the vanilla and orange zest.
  5. Fold in the carrots and zucchini.
  6. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions.
  7. Pour/divide the batter into the prepared pans.
  8. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
  9. When done, remove from oven and cool in the pans for 10 minutes on cooling racks. Then remove from pans and let cool until ready to serve.
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http://www.keepitinthekitchen.com/spiced-carrot-zucchini-bread/

Banana bread

Banana bread
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Prep Time: 20 minutes

Cook Time: 1 hour

1 hour, 20 minutes

2 loafs

Banana bread

Go Bananas!  B-A-N-A-N-A-S!  How many times have you bought bananas, then took too long to eat them all and they started turning brown and you threw them in the garbage? Stop right there!  Don't throw them out. Put them in your freezer.  When you have collected 6-8 bananas, you can thaw them and make scrumptious banana bread.

Ingredients

  • 3 1/2 cups sifted all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3 cups mashed bananas (6-8 bananas)
  • 2 tbsp lemon juice
  • 3/4 cup butter flavored shortening (or substitute with regular butter)
  • 1 1/2 cups sugar
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup chopped pecans or walnuts (optional....picture shown has no nuts)

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Grease and flour 2 loaf pans.
  3. Sift flour, baking powder, salt, baking soda and cinnamon into a bowl.
  4. Mash bananas with rotary beater or fork.  Add lemon juice, shortening and sugar and mix with electric mixer until well blended.
  5. Add eggs one at time, and beat thoroughly until well blended.
  6. Slowly add sifted ingredients alternately with milk.
  7. Fold in nuts if including.
  8. Pour evenly into loaf pans.
  9. Bake for approximately 1 hour, or until a knife or toothpick inserted in center comes out clean. 
  10. When done, remove from oven and cool in pans on cooling rack for 10 minutes, then remove from pan and continue to cool on wire rack. 
  11. When cool enough to touch, cut into pieces and serve.
  12. Enjoy!
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http://www.keepitinthekitchen.com/banana-bread/